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Friday, July 3, 2009

Salmon with Cilantro and Lime - Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...There's lots to learn about salmon and with a confidence held only by perfect fools, I've decided to summarize it for you in one short paragraph. Salmon, wild or farmed, ranges in hue from white or silver to pink and red. Pacific salmon are classed by size and in descending order you'll find the Chinook, Sockeye, Coho, Humpy and Chum. Those from Atlantic waters are actually Steelheads and are related to rainbow trout, so for our purposes they don't count. Salmon, however classified, will live from 2 to 8 years and return to the waters in which they hatched to spawn and die. Fisherman toss about numbers when speaking of salmon. They'll talk about a 1-2 or 2-3, and leave you to scratch your head or yawn. Here's the translation. They're talking about a biological pattern where time is spent in both fresh and salt water; the first number represents time in fresh water, the second time in the ocean. Should I buy wild or farmed salmon? Let conscience be your guide. Check with FishOnline - Fish to Eat , a database maintained by the Marine Leadership Council to see if environmentally responsible practices are used to catch the fish you want to eat. According to the group their is no problem with Pacific salmon. My favorite in the group is the Sockeye salmon - it's a 2-3. It retains its beautiful color when cooked and has oils that I think make it tastier than its counterparts. I think farm raised salmon has a mushy texture, so I'll buy wild as long as it's responsibly fished and certified. This recipe is really simple but it produces a really wonderful fish with subtle Southwestern overtones. Resist the temptation to overcook it. The fillets are broiled, so 7 to 8 minutes is perfect for a fillet that's one inch thick. I serve this with watermelon salsa and arroz verde. The meal bursts with color and flavor and it's good for you. The salmon is a five ingredient wonder that you can have on the table in 30 minutes. Here's the recipe.

Broiled Salmon with Lime and Cilantro...from the kitchen of One Perfect Bite

52 comments
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dear mary....thank you for your kind visit to my blog.now, by the time i went down through your posts to find yourruby tuesday i find that i am starving!not a good thing to be this time of night mary because it is a bad thing to eat before going to bed[almost 1am here in southern ontario]anyways i didn't see your ruby tuesday but that's ok because on my way back up again i took a longer look at those three precious little boys....so cute and such little gentlemen...[i think] because my husband noticed that one little guy was kind of sticking his tongue out..was he mary?ha!well god bless you and take care.i might be swiping a few of your recipes!!!love terry

Terry, your husband has a good eye. The middle grandson is indeed sticking out his tongue. He is an imp. The Ruby Tuesday post is called Red Cooked Pork and it begins with an image of a beautiful little girl wearing enormous bows in her hair. I'm so glad you found us. I hope you'll stop by often and we can talk more. My email address is in my profile.

I am slowly coming around to enjoying salmon while my husband has been a lifelong fan. I will have to give this one a go as well as he loves cilantro. You have some truly fantastic dishes, Mary. Always impressive.

Thanks Mary, I never knew what those numbers meant before. Also, a big thanks for posting a link to Fish Online, I hope everyone visits. They have a great pocket-sized guide to purchasing fish responsibly, which of course, helps protect our oceans creatures for futures generations.

Wild-caught salmon is so much better than farm-raised, you're right it is mushy tasting. Plus, your recipe just calls out for the best tasting salmon, as always — sounds yummy!

What a great recipe. I love the flavor combination! I am a cilantro fan and might have to try this one day. I'm the only one that will eat salmon so I usually do it for lunch on a weekend. Beautiful photo!

I went to a fishery in Seattle and took a tour and learned way to much about salmon and you simplified it for me in terms that I can understand. My husband caught lots of it in Alaska and had it cleaned and sent home. Ironic, he does not eat any fish:) That was fine with me as I had more to eat for a few months:) I was in Alaska and it was so hot (approx 5 years ago) the salmon were cooking in the streams. It was an extremely hot summer that year so that is not the norm but the prices sort of went sky high for salmon that summer. Happy 4th and thanks for the recipe.joyce

Fresh pink salmon MMmmmmmmmmmmmmm You always serve yum yum foods :-) If we get a chance to have fresh fish, I like to eat mine raw - with vinegar, lemon, salt, and some other things my father puts. I hope that doesn't gross you out.

I enjoyed reading about salmon. I had a discussion recently about farm-raised vs wild, and for me, it's all about the taste, not the Omegas so much. I didn't realize FR was mushier! The freshness of the cilantro and lime is luring me, a siren song that I'm loving.I will beg Bandwith to cook this.

Thanks for demystifying salmon for me. I never knew what the numbers stood for and which salmon was the best one to chose. I think that I had coho that was farm raised because it was a bit mushy and I didn't care for it. Jacob and my Dad had some that they drooled over months later. I will have to prepare your recipe for them one of these days. ~ Robyn

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